Cooking a turkey breast is a great option when you want the flavor of a traditional turkey without roasting a whole bird. A 6-pound turkey breast is especially popular for smaller gatherings, holiday meals, or weeknight dinners with leftovers. Knowing exactly how long to cook it—and how to avoid drying it out—is the key to achieving tender, juicy meat every time.
Understanding the Size and Type of Turkey Breast
A 6-pound turkey breast may be bone-in or boneless, and it may also be fresh or fully thawed frozen. Most turkey breasts sold at this size are bone-in, which helps retain moisture but slightly increases cooking time. The cooking method and oven temperature also play a major role in determining how long it will take to cook properly.
Regardless of the type, the turkey breast should always be fully thawed before cooking to ensure even heat distribution and accurate timing.
Recommended Oven Temperature
The best oven temperature for cooking a turkey breast is 325°F (165°C). This moderate heat allows the meat to cook evenly while keeping it moist. Higher temperatures may shorten cooking time but increase the risk of dry meat, especially with lean turkey breast.
Cooking low and steady is the safest approach, particularly for a 6-pound cut.
How Long to Cook a 6-Pound Turkey Breast
At 325°F, a 6-pound turkey breast typically takes 1¾ to 2¼ hours to cook. This estimate applies to a bone-in turkey breast cooked uncovered in a roasting pan.
If the turkey breast is boneless, it may cook slightly faster, usually closer to 1½ to 2 hours. If it is stuffed, cooking time will increase and is not generally recommended for food safety reasons.
Rather than relying on time alone, always use a meat thermometer to check doneness.
Internal Temperature Is the True Indicator
The turkey breast is fully cooked when the internal temperature reaches 165°F (74°C) at the thickest part of the meat. Insert the thermometer without touching the bone, as bone can give a false high reading.
Once the turkey breast reaches this temperature, remove it from the oven immediately to prevent overcooking. Turkey breast is very lean, and even a few extra minutes can cause it to dry out.
Covering the Turkey Breast During Cooking
For extra moisture, many cooks choose to loosely cover the turkey breast with foil for the first half of cooking. This helps prevent the skin from browning too quickly and keeps the meat juicy. During the final 30 to 45 minutes, remove the foil to allow the skin to become golden and crisp.
This technique is especially helpful if your turkey breast has skin and you want both good texture and appearance.
Resting Time After Cooking
After removing the turkey breast from the oven, allow it to rest for 15 to 20 minutes before slicing. Resting is an essential step because it allows the juices to redistribute throughout the meat. Cutting too soon will cause the juices to run out, resulting in drier slices.
During this resting time, the internal temperature may rise slightly, which is normal and expected.
Slicing and Serving
Once rested, slice the turkey breast across the grain for the most tender texture. A 6-pound turkey breast typically yields enough meat to serve 6 to 8 people, depending on portion size and side dishes.
Serve with classic sides like mashed potatoes, stuffing, roasted vegetables, or gravy made from the pan drippings for a complete meal.
Final Thoughts
Cooking a 6-pound turkey breast doesn’t have to be complicated. When roasted at 325°F, it will usually take about 1¾ to 2¼ hours, but the most important factor is reaching an internal temperature of 165°F. By monitoring the temperature, covering the meat when needed, and allowing proper resting time, you can serve a turkey breast that’s moist, flavorful, and perfectly cooked every time.